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<b>Dear $$firstname$$,</b>
Greetings from the <i>Taste of Home</i> Test Kitchens! Our home economists have come up with fun, flavorful fare to warm this winter month, along with some pantry pointers and tips for lively leftovers. Plus, you'll learn about an exciting new weight-loss plan from <i>Light & Tasty</i>. Read on to discover...

<b>-Tasty Treats for Valentines</b> 
<b>-Finally, A Diet That Makes Sense!</b> 
<b>-Pantry Pointers Speed Meal Prep </b>
<b>-Pineapple Adds Pizzazz </b>
<b>-Give Leftovers a Lift </b>
<b>-Looking for Lighter Fare? </b>
<b>-Get Garden Fresh Taste Anytime </b>

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<b>Tasty Treats for Valentines</b>

SURPRISE your sweeties with a Valentine's Day dinner! Everyone is sure to fall head over heels for the heartwarming ideas dreamed up by the home economists in our test kitchen. Irresistible individual pizzas require little prep time because they're made with convenient refrigerated biscuits and prepared sauce. The fun fruit kabobs are simple to assemble, while the lip-smacking dip that accompanies them takes just minutes to stir up. Top off the meal with the home-baked goodness of cupcakes.

<b>HEART'S DESIRE PIZZA</b>
1 tube (17.3 ounces) large refrigerated biscuits 
1 jar (14 ounces) pizza sauce 
1-1/2 to 2 cups toppings--sliced ripe olives, sliced and quartered pepperoni, chopped fresh mushrooms, chopped green and/or sweet yellow pepper 
1-1/2 cups (6 ounces) shredded mozzarella cheese 
1-1/2 cups (6 ounces) shredded cheddar cheese 
Cut eight 6-inch-square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5-inch square. Cut a 1-inch triangle from center top and place on the center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough to within 1/4 inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425 degrees for 10-15 minutes or until golden brown. Yield: 8 individual pizzas.

<b>CUPID'S KABOBS</b>
1-1/2 cups cold milk 
1 package (3.4 ounces) instant vanilla pudding mix 
1 cup (8 ounces) cherry vanilla yogurt 
1 carton (8 ounces) frozen whipped topping, thawed 
Assorted fruit--seedless grapes, apple chunks, strawberry halves and/or pineapple chunks 
Fresh mint sprigs 
In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip. Yield: 4 cups dip. 

<b>CONVERSATION CUPCAKES</b>
1 package (18-1/4 ounces) white cake mix 
1/2 cup butter or margarine, softened 
1/2 cup shortening 
1 teaspoon vanilla extract 
1/8 teaspoon butter flavoring, optional 
4 cups confectioners' sugar 
2 tablespoons milk 
1 to 2 drops red food coloring 
1 to 2 drops yellow food coloring 
1 to 2 drops blue food coloring 

Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If using a standard tin, tuck a 1/2-inch foil ball or a marble between the liner and the cup to form a heart shape.) Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely. For frosting, cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in four separate bowls. Leave one bowl untinted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes. Pipe untinted frosting around edges and decorate tops with Valentine phrases. Yield: 28 cupcakes. 

To view a photo, visit:
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<b>Finally, A Diet That Makes Sense!</b>

THE EDITORS of <i>Light & Tasty</i> are proud to present <b>ChangeOneDiet.com</b>, a safe and satisfying weight-loss plan. 

With <b>ChangeOneDiet.com</b>, you'll learn, step by easy step, how to tweak your eating habits for steady, sustainable weight loss. As a member, you’ll have access to healthy, personalized meal plans; hundreds of delicious recipes; motivation and support from a caring community of other ChangeOne dieters; individualized feedback based on your goals and progress; interactive weight-loss tools; and weekly email newsletters packed with advice, recipes, and articles to help you reach your weight loss goals. 

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<b>Pantry Pointers Speed Meal Prep</b>

CREATIVE COOKS know how to perk up pantry items with extra touches that make them taste "homemade"...or use convenience foods in unexpected ways to hurry along the preparation of a meal. Here are some family-tested suggestions from busy readers: 

"Everyone loves it when I make instant rice with a can of beef stock instead of water," says Marsha G. of Cass City, Michigan. "Since you use equal amounts of liquid and rice, I simply use the soup can to measure the rice." 

"I sprinkle fresh or canned fruit with confectioners' sugar and a teaspoon of orange drink mix," writes Jan T. of Vancouver, Washington. "It adds a bit of zest and keeps the fruit from turning brown." 

"For a deliciously different side dish, I stir a can of peach pie filling into 2 pounds of cooked sliced carrots," reports Gladys G. from Pittsburgh, Pennsylvania. 

"Before baking chocolate cake from a mix, I add 1/2 cup of boysenberry jam to the batter," relates Isabella C. of Gustine, California. "I also dot jam over the white frosting for a pretty effect. Everyone raves over this yummy dessert." 

"For special ice cream sundaes, I blend 1/4 teaspoon each of ground cloves and ground cinnamon into a 12-ounce jar of hot fudge topping," notes Sharon M. of Lockport, New York. 

**********

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**********

<b>Pineapple Adds Pizzazz</b>

FOR delightful fare with a tropical flair, pineapple is perfect all year long. During this chilly season, pineapple's sunny sweetness is especially welcome. Try these specialties from field editors.


<b>TANGY PINEAPPLE CHICKEN</b>
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouth-watering main dish. The recipe comes from Jean E. of Waukesha, Wisconsin. 

4 boneless skinless chicken breast halves (1 pound) 
1 teaspoon dried thyme 
1/2 teaspoon salt 
1/8 teaspoon pepper 
1 tablespoon vegetable oil 
1 can (20 ounces) unsweetened sliced pineapple 
1 tablespoon cornstarch 
1/4 cup Dijon mustard 
1/4 cup honey 
2 garlic cloves, minced 
Hot cooked rice 

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice. <b>Yield:</b> 4 servings.

<b>Nutritional Analysis:</b> One serving (calculated without rice) equals 351 calories, 736 mg sodium, 73 mg cholesterol, 44 gm carbohydrate, 28 gm protein, 8 gm fat.

<b>Diabetic Exchanges: </b>4 very lean meat, 3 fruit, 1/2 fat. 


<b>PRETTY PINEAPPLE TORTE</b>
Pineapple stars in both the cake and filling in this tall, beautiful dessert from Iola E. of McCook, Nebraska. 

1/2 cup butter or margarine, softened 
1 cup sugar, divided 
3 eggs, separated 
1 can (20 ounces) crushed pineapple 
1 teaspoon vanilla extract 
2-1/2 cups cake flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 

<b>FILLING: </b>
1-1/2 cups whipping cream 
1/4 cup confectioners' sugar 
1/2 teaspoon almond extract 
2 tablespoons slivered almonds, toasted 

In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine dry ingredients; add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Spoon into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely. For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. <b>Yield: </b>10-12 servings. 


<b>LIME PINEAPPLE JAM</b>
"This refreshing chunky spread, packed with pineapple, is deliciously different," assures Rebecca B. from Salt Lake City, Utah.

4 cups finely chopped fresh pineapple 
1-3/4 cups sugar 
3 tablespoons lime juice 
1 teaspoon grated lime peel 
In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: about 3 half-pints. 

To view a photo, visit:
<a href="http://www.tasteofhome.com/rd.asp?id=830&pmcode=$$refurl$$">http://www.tasteofhome.com/rd.asp?id=830&pmcode=$$refurl$$</a>

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<b>Give Leftovers a Lift</b>

"LEFTOVERS...again?" You won't hear that complaint once you try these tricks. Your family will want seconds from your second-time-around servings. 

"Even a small amount of leftover meat like pork or lamb can help make a super sandwich spread," assures L.J. of Mt. Horeb, Wisconsin. "I grind the meat with a bit of onion, celery, salt and pepper, then mix it with mayonnaise." 

When Melissa S. of Centreville, Michigan fixes beef and noodles for her four daughters and husband, she turns the leftovers into soup. "To the chopped-up beef and noodles, I add a large can of tomato juice and a couple cans of any vegetables I have on hand," Melissa explains. "It usually makes enough so I can put some in the freezer for a day when we need a quick meal." 

Reports Jane P. of Nazareth, Pennsylvania, "I thicken beef broth to make a gravy, then add cut-up pieces of steak or roast beef and some French-style green beans. I serve this over mashed potatoes or rice just like my mother-in-law used to do. It's a satisfying supper even if there's only a small amount of meat left." 

From Austin, Minnesota, Carol E. writes, "Spread leftover sloppy joe meat in a casserole dish. Place sliced process cheese over the meat and top the cheese with homemade or refrigerator biscuits. Bake until the biscuits are done. I prepare extra sloppy joe meat to be sure we have leftovers to use this way." 

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<b>Looking for Lighter Fare?</b>

THESE crisp egg rolls from Barbra L. of Lyons, Nebraska are packed with tasty ingredients and also low in fat.

<b>BAKED EGG ROLLS </b>
2 cups grated carrots 
1 can (14 ounces) bean sprouts, drained 
1/2 cup chopped water chestnuts 
1/4 cup chopped green pepper 
1/4 cup chopped green onions 
1 garlic clove, minced 
2 cups finely diced cooked chicken 
4 teaspoons cornstarch 
1 tablespoon water 
1 tablespoon light soy sauce 
1 teaspoon vegetable oil 
1 teaspoon brown sugar 
Pinch cayenne pepper 
16 egg roll wrappers* 

Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned. <b>Yield:</b> 8 servings.

<b>Nutritional Analysis:</b> One serving (2 egg rolls) equals 261 calories, 518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat.

<b>Diabetic Exchanges:</b> 3 starch, 1 lean meat. *Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. 

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<b>Get Garden Fresh Taste Anytime</b>

HARVEST a bounty of compliments with the hearty recipes in <i>Taste of Home</i>'s Garden-Fresh Recipes. This book has 211 delectable dishes featuring 14 favorite vegetables and fruits. Savor "Bell Pepper Enchiladas", "Tomato Zucchini Stew", "Strawberry Tossed Salad", "Honey-Baked Apples" and more. They're all conveniently arranged into chapters by main ingredient. You even get picking, shopping, storing and cooking tips in the "Guide to Vegetables" section! 112 pages with dozens of color photos. 8-3/8 inches x 11-1/8 inches.

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